Refreshing Halloumi Cheese with Cucumber Lentil Salad

byJoan Robinett WilsononJanuary 21, 2013

Halloumi Cheese with Cucumber Lentil Salad

I’ve had a package of halloumi cheese sitting in my fridge longer than I want to admit. But, halloumi cheese has a long shelf life, so it still hadn’t expired when I made this salad last week. Halloumi is the middle eastern cheese you can grill until it is browned without melting because of its high melting point. I have been wanting to try halloumi cheese for a long time, so I was excited when I found the perfect recipe to try, Halloumi Cheese with Cucumber Lentil Salad, in my cookbook, The Family Chef by Jewels and Jill Elmore. I just got this cookbook from the used bookstore and I love it already.

I doubled the recipe and used regular cucumbers as my grocery store doesn’t carry Persian ones. I loved it. I found it fresh and refreshing. I liked the rubbery texture and saltiness of the cheese which reminded me of feta. This was my first time eating halloumi, so I don’t know if I had great halloumi cheese or bad halloumi cheese. I must admit that the unsophisticated Wilson children turned their collective noses at this dish. They were put off by the smell and taste of the cheese. Poor dears. Anyways, I’m the mom and it’s my job to help develop their palates, so I’ll be serving it again in the not too distant future {insert evil smile here}.

Snohomish, WA is where you’ll find me, architect mom,”drafting a life”;working from home as an architect, managing my family’s lives, forgetting to clean the house, building some crazy thing or another, sometimes cooking a great meal and always packing my kids horrible lunches.